Flowers, Weeds, and Other Mysteries

Tending to the unknown with a hose and a hunch.

This is the most hopeful of all my spring seasons—evidenced by the fact that I’ve taken to scattering seeds across my backyard like a woman who believes in miracles. I have high hopes for a stretch of ice plants by the pool, something resilient enough to survive the sun and our dogs’ general enthusiasm for mayhem. I’ve tucked zinnias into the side yard, dreaming of red, orange, and gold blooms in a few months’ time. And every morning, I water these plots with great devotion, watching as tiny green shoots emerge. The only thing is… I have no idea if I’m watering flowers or weeds. It’s a question I have every single morning, squatting down to inspect the new growth with half a side eye. I suppose this is the mystery of tending to things—you plant, you nurture, and you wait to see what grows. And when it does, will I love these plants less if they’re deemed weeds? Well… maybe just a bit, but I’m sure there’s a lesson or twelve this garden has in store for me. Maybe this is just what nurturing is—giving care without certainty, watering what might be, and trusting that whatever grows was meant to - save for my sworn enemies nut grass and cats claw. I’ve got to draw the line somewhere.

Let It Be Sunday, 508!

In this week’s Sunday post, Abby Mallett recaps her trip epic trip to Dublin, explains the green river in Chicago, has podcast recommendations, and some indispensable advice for writers from Daniel José Older.

It’s a good one - read it here: A Wee Recap.

On the blog this week:

A list of 10 Small But Perfect Things inspired by this picture Will sent me of our pup Graham while I was away for work this past weekend. Some of the most perfect moments are witnessing your dog experience a perfect moment. This must be the same for parenthood. Actually, don’t tell me - I’m working on it.

Fresh From the Archives:

If you need a little St. Patrick’s Day spirit without a full-blown corned beef situation, let this Olive and Feta Irish Soda Bread be your easy, no-yeast nod to the holiday. It’s a simple, stir-together loaf with just enough cornmeal to add a hint of sweetness akin to cornbread. While the olives and feta bring a salty kick, I’ve made I’ve made this bread plain, and it’s still fantastic. Slice it thick and slather it with Kerrygold butter.

We’re About To Be Friends

with Kaleb Wyse, creator of Wyse Guide and the new cookbook There’s Always Room at the Table. Here’s an interview with Kaleb on his latest project, his favorite recipes from his book, and why he’s willing to kill bacon. PLUS: We’re giving away a signed copy of Kaleb’s new book at the end of the interview!

Let’s start with the origin story. What was the spark that made you think, Yep, this cookbook needs to exist?
I’ve been grappling with this question for quite some time now. I’d love to have a profound “aha!” moment or a heartwarming story when I talk about the moment my book idea was born. But honestly, the concept for my book wasn’t even on my radar. Of course, I always had the dream of writing a book, but I never considered myself a professional food writer or recipe developer. I saw (and still see) myself as a home cook who, through my passion for creating videos, was able to share recipes with my followers and the community I was fostering around Wyse Guide. However, when my daily viewers started requesting a cookbook, I had to take the idea more seriously and started to ideate the book concept. I used to think that success in the food space required disrupting or inventing something new and novel, and I viewed my know-how as dull. But when I allowed myself to appreciate the food I grew up with as special and valuable to others, I realized that there was a compelling story to tell, and I could bring it to life in this cookbook.

What’s the most approachable, satisfying, I’m-making-this-tonight recipe in the book? The one that’s a total home run for busy, hungry people.
Hands down the skillet goulash recipe. But let me preface the recipe with the disclaimer that if you grew up in the Midwest, goulash is very different from the traditional Hungarian recipe. When I was young, I didn’t know that what we considered goulash was more of a comfort casserole as compared to what others know as a conventional hearty stew. My recipe is a take on what I remember but adds more flavor without tacking on too much more time. Think of a hamburger helper, but then imagine it being much, much better, and that’s this goulash recipe! Nothing satisfies more than a one pan meal that's topped with melted cheese, right?

Marry, shag, kill: butter, olive oil, bacon. Choose wisely.
Marry: olive oil. Shag: butter. Kill: bacon. Olive oil is versatile. Whether I'm using it in a dressing or drizzling it over vegetables before they roast, it's probably one of the most used things in my kitchen. Butter is the sexy ingredient that adds flavor and feels slightly wrong, even though it's just a fat. Bacon can be overpowering and not the thing I'm going to first choose. I can use it or lose it.

What’s a cooking hill you’re willing to die on? Cold butter for biscuits? Cake flour always? Never trust a recipe that says “just a pinch” of salt?
If you primarily cook your own food at home, it’s almost impossible to consume too much salt in your diet. This is the hill I’m willing to die on because it seems like the conversation about the use and amount of salt keeps coming up for some many people who write recipes. For instance, if a recipe serves four to six people and contains one or two teaspoons of kosher salt, that’s not a significant amount and doesn’t significantly increase sodium intake per serving for each person. This is hard to explain to someone who’s been advised to reduce their sodium consumption. Instead, they should focus on reducing their intake of processed foods, which are usually laden with sodium. Salt enhances flavor and is crucial in home cooking. Moreover, when preparing food at home, it’s virtually impossible to overdo it with salt. I don’t mind standing alone on this issue if I have to.

We’re throwing a dinner party using recipes from your book. What’s the menu, and more importantly—what are we drinking?
We’re going into a warmer time of year, which means we may be able to entertain outdoors. So I’m thinking of those foods and flavors that pair well with dining al fresco. Personally, I’d make my recipe for The Best Herby Grilled Chicken (page 50). The chicken is rubbed with dill, oregano, garlic, and lemon, then grilled. A homemade tzatziki sauce is served on the side for a cooling, bright finish. I love this because the chicken is excellent piping hot or served at room temperature. I’d keep things simple by serving it with my Spring Garden Salad recipe (page 189). I grow a large garden, so I usually have a lot of greens in the garden. This salad is super simple but always a crowd pleaser with a classic dressing and quick croutons. For dessert, because I always have dessert, I’d prepare my Rhubarb Custard Pie Bars (page 217). I’m a rhubarb-for-life fan and always have it in some baked good during the spring. These are a classic that will make anyone a lover of rhubarb by combining the same components of a great custard pie but making it easier in bar form. There are no drinks in this cookbook, but to know me is to know there will always be margaritas. This meal calls for a classic lime margarita made from tequila (Lalo is the best), Cointreau, lime juice, and agave syrup.

What’s the most chaotic recipe in the book? You know, the one that makes you feel like an orchestra conductor and a firefighter simultaneously?
I really tried to make everything in this cookbook simple, with at-home recipes that can be served for both a weeknight meal and informal entertaining (but without too much work). But here’s the thing: sometimes salads, really good salads, can have a lot of components. I’m specifically thinking about my favorite Untossed but Tossed Salad (page 180). In this case, bacon, hardboiled eggs, a crunchy topping of nuts and seeds, and a homemade dressing are all included. And for extra points, you can make the mayonnaise that goes into that dressing. If making this all at once, it can blow up the kitchen counter pretty quickly. Is it hard? No, but does it take a few steps? Yes, and it’s definitely worth it.

What’s a kitchen task you secretly love that everyone else seems to hate? (Peeling potatoes? Measuring flour? Washing dishes??)
Cleaning the kitchen. I love cooking, and even after recipe testing for the day, or coming indoors after working in the garden all day, I’ll still want to cook a meal. That said, I relish in the time after cooking when I get to clean it all up. I love a clean kitchen where everything has its place. I wash all the dishes, wipe away every crumb, and clean the stove every night before I retire to the couch. Now that I'm saying this, maybe it isn't that I love it as much as I’m compelled to do it in order to relax. But let's not unpack that now…

What’s the most you recipe in this book? The one that feels like a little signature, a calling card in edible form.
For sure it’s the Roasted Strawberry Rhubarb Pie (page 241). A strawberry rhubarb pie is my favorite “memory flavor” from growing up, and this pie takes the best of that memory to make it even better. It's full of nostalgia but also has the modern idea of roasting the fruit low and slow to create a jam-like filling. The taste ends up being deeper, fuller, and so much more satisfying than anything I could imagine. I’m super proud of this recipe and feel that it’s perfectly me!

Now for a giveaway! To enter to win a signed copy of Kaleb’s new cookbook There’s Always Room At the Table, head over to follow Kaleb on Instagram and come back here to leave a comment on this post about what you’re looking forward to making this sspring! A winner will be randomly selected and announced Tuesday March 18th and noon cst!